Lunch Ideas

leftover chicken, beef or fish over a salad is usually my go to lunch. In the winter I like a clear broth soup with lots of veggies in a thermos.

I know a wrap is a lot like a sandwich, but I find I can throw different things in there that would hold up on bread. Today I'm having an egg salad wrap and sliced bell peppers.

I also do salads. I chop veggies on the weekend and have a variety of things to easily throw together - lettuce, cukes, tomato, peppers, shredded cheese, hardboiled eggs, chick peas, sunflower seeds. I made up a list of ingrediants I like and their calories so I can quickly throw salad together and count the calories.

And of course, if you cook up onebig dish of something healthy, there is leftovers. Good luck!

Some of my lunch ideas
pita bread and hummus
egg or cheese salad
all different soups (if home made add pasta to make it more filling)
tortilla wraps

I'm not a salad lover, but I like to bring wraps or whatever leftovers I have from the night before,.

leftovers! I always make a bigger dinner so I can have it again the next day.

Every Sunday I fire up the George Foreman and make all my lunches at once in containers that include

4-6 oz of protein (chicken, turkey burger, ground beef, steak)
1 serving of rice/pasta (Usually 2 oz dry)
1-2 servings veggies (broccoli, peas, beans, etc.)
1 tablespoon of oil (Sesame or EVOO)

It's my basic formula for lunches that has worked for well over a year because you can keep the variety with the same basic components.

Awesome!

Hi All!

I am a big soup eater. I have a few favorites including my homemade lentil soup and a family-named macaroni soup.

Lentil Soup is as follows:

1/2 bag of lentils boiled slightly past al dente
one red,yellow or orange pepper chopped
one cup of carrots diced
one cup of onion diced (or more if you love onions like me!)
several cloves of garlic (depending on your preference)
lrg. can of whole peeled tomatoes chopped into large pieces (save the juice!!)
sm. can of tomato paste
3-4 cups of chicken stock
thyme

1. begin by boiling the lentils for about 15-20 minutes.
**depending on how long you plan to let the soup sit, don't cook the lentils too much or they will be too soggy.
2. take pepper, onions, garlic and carrots and sautee until soft
**instead of using olive oil which has a ton of calories, i cook using 1/2 cup of water and the tomato juice from the whole peeled tomatoes can
3. while the veggies are cooking, in a large pan, add the whole tomato pieces and the rest of the tomato juice from the can
4. add thyme (i like to use quite a bit, but again, your preference.)
5. add a reasonable pinch of sugar and salt (salt is to taste. this can be left out until served)
6. let this simmer slowly
7. add 3-4 cups of chicken broth (or veggie broth if you prefer a vegetarian based soup) let slowly boil.
8. add lentils and veggies.
9. let soup simmer

lentil soup is VERY filling but extremely healthy. it also freezes very well. this is great to make and store. that way you can introduce a little variety to your lunches!

i hope someone else gets some enjoyment from this favorite recipie of mine! (: